Quick and Easy Chicken Fajita Salad

I originally wanted to call this quick and easy chicken fajita salad a 20 minute taco bowl, but its definitely more like a fajita than a taco. It still takes 20 minutes to throw this simple fajita salad together, but the taco version will come later. For now I bring you perfectly season and juicy fajita chicken with sauteed fajita veggies and any toppings that your heart desires!

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I use a simple trick to cook the marinated chicken for this quick and easy chicken fajita salad. A friend of mine recently told me that she buys chicken at the store and either gets too intimidated to cook it and it goes bad before she makes it or she makes it and totally overcooks it because shes too worries she will under cook the chicken and get sick! I get around this issue by cubing the chicken and cooking it in extra marinade. this is a much more forgiving process and ensures that you will end up with juicy, well seasoned chicken. Plus, if you aren’t sure if its done or not you can always grab just one cube from the pan and test it without having to cut into a full breast.

When choosing the toppings for this quick and easy chicken fajita salad you can be as creative as you want! I can definitely see myself making this during Whole30 without the dairy products or chips and adding some guac and a cabbage slaw to change up the toppings. If you take any of my advice for this fajita salad, don’t sleep on the crumbled tortilla chips. They add a perfect salty crunch to this bowl. I didn’t include a dressing for this fajita salad because I used my pico and lime wedge like a dressing, but if you want one, I recommend a simple lime vinaigrette to compliment the flavors of the bowl.

It could not be easier to throw together this quick and easy chicken fajita salad in 20 minutes or less. Just gather all of your ingredients and get to work. Start by cubing your chicken and tossing in the fajita marinade. Then chop the fajita veggies. Throw the fajita veggies and the cubed chicken on the stove top to cook while you assemble the other elements of your bowls. I like to shred my romaine super thin for this because it reminds me of the shredded iceberg lettuce that comes on top of fajitas at Chilis. Anyone with me here? Once the veggies and chicken are cooked through, you are ready to assemble your salads! Scroll down below to check out the full recipe and, as always, if you make this recipe, please share your version with me on Instagram!

Quick and Easy Fajita Salad

Yield: 3 salads

Author: Madeline Tague

ingredients:

Fajita Chicken

1.5 lb boneless skinless chicken breasts

2 tsp chili powder

1 tsp cumin

1 tsp paprika

1/2 tsp salt

1 tsp onion powder

1/2 tsp cayenne

2 tbsp lime juice

Salad Ingredients

3 heads of romaine lettuce

2 bell peppers

1/2 medium red onion

1 tbsp avocado oil

Shredded cheese

Pico de Gallo

Crumbled tortilla chips

Sour cream

Fresh lime wedge

instructions:

How to cook Quick and Easy Fajita Salad

Cube chicken breast into bite-size pieces

Combine spices and lime juice in a large mixing bowl to make a marinade